Chinese has a way of making pastries by mixing hot water with a flour to form a sort of glue and then add more flour and make it into a dough. From this dough, it is made into all sorts of dumplings. This sort of dough are normally steamed once the filings are put in place.

A Taiwanese culinary lecturer once told me that the doughs that use hot water on flours are normally steamed and not dumped into water to boil. If the cooking method is by boiling, then we don’t use hot water on flour, we use room or cold water on flour, just like making most western doughs.